Summery Dishes to Try Across Long Island

Summer is in full swing, which means restaurants across Long Island have their new seasonal menus all set. And they include much of what you’d expect: burgers, lobster rolls and seafood galore. While many smartly stick to the tried-and-true, not-to-be-touched classics, others tinker with recipes and bring new delicious options for summer food loving.

About three months into his tenure at the gastropub, executive chef Chris D’Amico debuted a new version of its signature burger on July 3. It’s made with 8oz of ground venison, melted brie cheese, whiskey pepper-corn sauce, corn meal-battered fried pickled chips and a poppy seed and caramelized onion bun. It comes with a side of pilsner-battered onion rings. Playing to Long Islanders’ interest in hunting, “I was trying to find something really unique,” D’Amico said. He said the meat is farm-raised, “so it doesn’t exactly taste like beef, but it doesn’t taste exactly gamey either.” Phone: 631-509-1700 | Address: 201 Main StClick to taste

Candied tomatoes on top of Parmesan ice creamThe Inn Spot on the Bay, Hampton Bays Executive chef Colette Connor said this dessert is creamy, sweet and salty at the same time. “It’s like summer in a bowl.” The tomatoes, when in season, are grown from the restaurant’s own garden and come in a variety of colors. “We get hundreds of them. We collect them in five-gallon buckets.” Phone: 631-728-1200 | Address: 32 Lighthouse RdClick to taste

Dirty tuna pokeDirty Burger, Plainview

image: dirty burger

When one pictures Dirty Burger, a juicy, meaty monster might first come to mind. But the Plainview venue has more to offer. The new Dirty Tuna Poke is something the chef wanted to add to the menu for some time, and this summer was the perfect opportunity. It’s made with raw sushi-grade tuna diced over sticky rice, tossed slightly in the house’s spice mix and sauces, along with sesame seeds, ginger, soy sauce, chili peppers and scallions. Phone: 516-595-7399 | Address: 12 Manetto Hill MallClick to taste

The lobster roll options across Long Island are plentiful and varied, and everyone has their own favorites. At The Clam Bar, freshness is a big selling point. The restaurant orders its lobsters while the boat is at sea before the catch comes ashore to Montauk. Another selling point is taste, of which patrons say The Clam Bar brings a ton, and with just enough mayo. Another lobster salad option sits on top of vine-ripened tomatoes instead of bread, said manager Brian Mooney. Phone: 631-267-6348 | Address: 2025 Montauk HwyClick to taste

Mulberry St. CalamariLobster Shack, Seaford At the Lobster Shack in Seaford, you’d figure that seafood would be serious business. Owner Greg Garafalo certainly takes it that way. Garafalo said his operation’s Mulberry St. Calamari, made with a tomato base, roasted peppers and sauteed in the restaurant’s signature sauce, “stacks up to any calamari in this world. It’s all about the sauce.” Phone: 516-586-8617 | Address: 3915 Merrick RdClick to taste

As a lighter alternative to the lobster roll, Love Lane Kitchen owner Carolyn Iannone said “people are loving” the lobster quesadilla at her North Fork staple. It’s made with Maine lobster, a homemade mango salsa, chipotle mayo and fresh guacamole on a sour tortilla. “It goes well with a glass of rosé.” Phone: 631-298-8989 | Address: 240 Love LnClick to taste